Amakuru

Ikorwa rya gelatin ritangirira ku bikomoka ku nyamaswa (uruhu, amagufwa, imitsi), isukurwa, igakurwamo amavuta, hanyuma igashwanyaguzwa. Uruhu rw'ingurube (30-50% ya kolajeni) n'amagufwa y'inka ni byo bikunze kugaragara. Ibikoresho fatizo bigenzurwa kugira ngo harebwe ko nta ndwara cyangwa ibyanduza, intambwe y'ingenzi kuri gelatin yo mu rwego rw'ibiribwa/imiti.​

Gelatin ikomoka ku bikoresho by’inyamaswa bitatunganyijwe neza ishobora kuba irimo ibintu byanduye: ibyuma biremereye biva mu nganda, imiti yica udukoko iva mu matungo, cyangwa udukoko nka Salmonella. Gelatin y’inka ikomoka mu turere twa BSE itera impungenge z’indwara za prion, nubwo kuyikoresha cyane (urugero, amabwiriza y’Umuryango w’Ubumwe bw’u Burayi) bigabanya iyi ngaruka. Gelatin y’amafi, nubwo ifite umutekano, ishobora kuba irimo mercure iyo iva mu mazi yanduye.

Ingaruka zikomeye za Gelatin ni ukurema imiterere ya Gelatin ifite ubukana butandukanye. Mu byombo bya Gummy, ingano ya Gelatin iri hagati ya 10-15% itanga imiterere ishaje kandi isubira inyuma. Mu biryo bishyushye, ingano nke (2-5%) zitanga Gelatin yoroshye kandi ihindagurika igaragaza ibintu nk'imboga cyangwa inyama. Aho Gelatin ishongera (25-35°C) ituma yoroha mu kanwa, bigatuma irushaho kuryoha.

I.Guhindura imiterere y'ingufu no gucikagurikaEse?

Ingaruka zikomeye za Gelatin ni ukurema imiterere ya Gelatin ifite ubukana butandukanye. Mu byombo bya Gummy, ingano ya Gelatin iri hagati ya 10-15% itanga imiterere ishaje kandi isubira inyuma. Mu biryo bishyushye, ingano nto (2-5%) itanga Gelatin yoroshye kandi ihindagurika igaragaza ibintu nk'imboga cyangwa inyama. Aho Gelatin ishongera (25-35°C) ituma yoroha mu kanwa, bigatuma irushaho kuryoha.

Gelatin ni umusaruro uboneka binyuze mu gusukura no gukurura kolajeni mu ruhu rw'inyamaswa, amagufwa, n'uturemangingo tw'umweru. Uburyo bukoreshwa cyane mu gukuramo gelatin burimo kuvurwa na alkali, aside, na enzymes. Gukora gelatin bikubiyemo inzira eshatu z'ingenzi: kuvura mbere, gukuramo gelatin, no kuvura nyuma yo kuyivura.